Strawberry Shortcake Egg Bombs (Printable)

Chocolate egg shells filled with whipped cream, macerated strawberries and crushed shortcake for a festive spring treat.

# What You'll Need:

→ Chocolate Egg Shells

01 - 8.8 oz white chocolate or milk chocolate, chopped

→ Strawberry Shortcake Filling

02 - 7 oz fresh strawberries, hulled and diced
03 - 2 tablespoons granulated sugar
04 - 3/4 cup heavy whipping cream, cold
05 - 2 tablespoons powdered sugar
06 - 1 teaspoon vanilla extract
07 - 3.5 oz shortcake biscuits, crushed

→ Decorations (optional)

08 - Sprinkles, edible glitter, or colored icing

# How To Cook:

01 - Melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until completely smooth. Spoon a layer of melted chocolate into each cavity of the silicone egg molds, rotating to coat the sides evenly. Refrigerate for 10 minutes to set the first layer. Repeat with a second coating for added strength, then chill until fully set, approximately 15 minutes.
02 - Combine diced strawberries and granulated sugar in a bowl. Allow to macerate for 10 minutes until the berries release their juices.
03 - In a separate bowl, beat cold heavy cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form. Gently fold in crushed shortcake biscuits and the prepared macerated strawberries, mixing until evenly combined.
04 - Carefully remove the set chocolate egg halves from the molds. Spoon generous portions of the strawberry shortcake filling into one half of each shell. Position the matching half on top and seal together, using a small amount of melted chocolate if necessary.
05 - Drizzle with additional melted chocolate and finish with decorative sprinkles, edible glitter, or colored icing as desired. Keep chilled until serving.

# Expert Suggestions:

01 -
  • You get the surprise of strawberry shortcake wrapped in a magical chocolate shell—no one ever guesses the filling until the first crack&
  • I fell for this recipe because it lets you play with flavors and decorations, so each batch is totally your own&
02 -
  • If you rush the chocolate shells out of the mold, they&ll crack—patience is everything here&
  • Learning to seal the eggs with a dab of extra melted chocolate was a game changer for keeping the filling hidden inside&
03 -
  • All ingredients, especially the cream, should be nice and cold—the fillings hold together better&
  • Using a silicone mold, not hard plastic, makes unmolding much less stressful&

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